Best 6 Awesome Eggplant Pasta Recipes

ROASTED EGGPLANT PASTA

Steps:

• Preheat oven to 400F.
• Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes - flip halfway through roasting time.
• Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means "to the tooth" - the pasta should have a bite to it and not be too soft.
• Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking.
• Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!

PASTA ALLA NORMA (EGGPLANT PASTA)

Steps:

• Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
• Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
• Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
• Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
• Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
• Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
• Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
• Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
• Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
• Serve immediately, garnished with a good pinch of fresh basil and parmesan.

EGGPLANT PASTA

Steps:

• Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
• In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.

AWESOME EGGPLANT ROLLATINE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
• Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
• In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
• Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
• Bake in preheated oven for 30 minutes.

PASTA WITH EGGPLANT SAUCE

Steps:

• Cut the eggplant in slices one-quarter-inch thick. Place slices in layers in a colander, salting as you go. Leave for one hour. Wipe the eggplant dry with paper towels.
• Dredge the slices lightly with flour. Heat the oil in a large skillet and fry the eggplant a few slices at a time until golden on both sides. Remove and drain on paper towels.
• Prepare the sauce. Using one-quarter cup of the oil you have used for the eggplant, sautee the onion until soft. Add the meat, oregano, cinnamon, salt and pepper, tomatoes and tomato paste. Cook for one hour, covered.
• Cut eggplant into strips.
• Cook the pasta in five quarts boiling water, until al dente.
• Place the pasta in a heated serving dish. Add the sauce and arrange the eggplant on top. Sprinkle with the basil and serve. Pass the cheese separately.

PASTA WITH EGGPLANT AND BASIL SAUCE

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add bell peppers, onions, eggplant and garlic; sauté until onions are translucent, about 6 minutes. Add 1/2 cup basil, pine nuts, thyme and rosemary and sauté until eggplant softens, about 10 minutes. Mix in broth. Simmer sauce until eggplant is very tender and liquids begin to thicken, stirring occasionally, about 30 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
• Add penne to sauce in Dutch oven. Toss until sauce coats pasta. Transfer to large bowl. Sprinkle with Parmesan.